Vanilla cream cupcakes


Dry Ingredients
Flour  -200 gm

Baking powder – 2 tsp
Caster sugar – 200 gm
Salt – 1/2 tsp
Butter – 100 gm

Wet Ingredients
Eggs – 3 nos
Milk – 150 ml
Vanillla essence – 1 tsp

For icing

Unsalted butter softened – 100 gm

Icing sugar- 200 gm
Vanilla essence – 1 tsp
Pink icing gel


Preheat oven to 180 degrees.

In a bowl, whisk the eggs, milk, and vanilla essence together until blended. Set aside.

In a bowl, add flour, baking powder, caster sugar, salt and butter. Mix together with your fingertips until it resembles fine breadcrumbs.

Slowly pour the egg mixture, which is set aside earlier into the dry ingredients. Whisk gently until smooth. Don’t overmix or else you will end up getting cupcakes that are not smooth.

Pour cake batter half full into the cupcake liners. Bake in the preheated oven for 20-25 minutes. Insert a skewer into the center of one cupcake to check if it is done.

If you like icing on your cake, beat softened butter, icing sugar, vanilla essence, and coloring (if adding)  for 5-6 minutes. Top up the cupcakes with a spread of icing.

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